Parsley (Petroselinum crispum) is one of the world’s most popular herbs and is used extensively in the cuisines of the USA, Europe, and The Middle East. It is a nutritious ingredient that adds flavor to the famous parsley sauce and texture and aroma to soups and stews. It is also used raw as a garnish. In the garden, parsley attracts swallowtail butterflies and bees to its flowers, and birds feed on its seeds.
I. Appearance and Characteristics
Parsley, or garden parsley (Petroselinum crispum) is a species of flowering plant in the family Apiaceae that is native to Greece, Morocco and the former Yugoslavia. It has been introduced and naturalized in Europe and elsewhere in the world with suitable climates, and is widely cultivated as a herb, and a vegetable.
It is believed to have been originally grown in Sardinia and was cultivated in around the 3rd century BC. Linnaeus stated its wild habitat to be Sardinia, whence it was brought to England and apparently first cultivated in Britain in 1548, though literary evidence suggests parsley was used in England in the Middle Ages, as early as the Anglo-Saxon period.
The word “parsley” is a merger of Old English petersilie (which is identical to the contemporary German word for parsley: Petersilie) and the Old French peresil. Both of these names are derived from Medieval Latin petrosilium, from Latin petroselinum, which is the latinization of the Greek πετροσέλινον, petroselinon, ‘rock-celery’, from πέτρα, petra, ‘rock, stone’ and σέλινον, selinon, ‘celery’. Mycenaean Greek se-ri-no, in Linear B, is the earliest attested form of the word selinon.
Garden parsley is a bright green, biennial plant in temperate climates, or an annual herb in subtropical and tropical areas.
Where it grows as a biennial, in the first year, it forms a rosette of tripinnate leaves 10–25 cm long with numerous 1–3 cm leaflets, and a taproot used as a food store over the winter. In the second year, it grows a flowering stem to 75 cm (30 in) tall with sparse leaves and flat-topped 3–10 cm diameter umbels with numerous 2 mm diameter yellow to yellowish-green flowers.
The seeds are ovoid, 2–3 mm long, with prominent style remnants at the apex. One of the compounds of the essential oil is apiole. The plant normally dies after seed maturation.
Parsley grows best in moist, well-drained soil, with full sun. It grows best between 22–30 °C (72–86 °F), and usually is grown from seed. Germination is slow, taking four to six weeks, and it often is difficult because of furanocoumarins in its seed coat. Typically, plants grown for the leaf crop are spaced 10 cm apart, while those grown as a root crop are spaced 20 cm apart to allow for the root development.
Parsley attracts several species of wildlife. Some swallowtail butterflies use parsley as a host plant for their larvae; their caterpillars are black and green striped with yellow dots, and will feed on parsley for two weeks before turning into butterflies. Bees and other nectar-feeding insects also visit the flowers.
II. How to Grow and Care
Parsley is a hardy culinary herb that thrives in a sunny location with moist, well-drained soil. It’s important to ensure regular watering but avoid waterlogging. A special care point for parsley is to provide occasional organic fertilizer for better leaf production. Pests are generally not a concern for parsley, though monitoring for common garden pests is advisable.
Sunlight and Soil
Parsley performs best in fertile, moist, but well-drained soils in full sun or partial shade. Do not allow soils to dry out.
Watering
Originating in the Mediterranean, parsley thrives with consistent moisture akin to its native coastal climates. As a lover of evenly damp soil, it tolerates neither drought nor waterlogging well. Ideally, parsley should be watered twice a week to maintain this delicate balance. Grown predominantly outdoors, parsley’s watering needs are particularly crucial during its growing season when it produces lush, flavorful leaves that are sensitive to both over and under-watering.
Fertilizing
Fertilizing parsley with high nitrogen fertilizers every 4-6 weeks during active growth supports robust foliage. Use a balanced liquid fertilizer, diluted to half-strength, preventing nutrient burn. In early spring, bolster with a side-dressing of compost to kickstart the season. Reduce fertilization in late fall and winter, aligning with parsley’s slowed growth. For container-grown parsley, ensure regular feeding as nutrients deplete faster. Over-fertilization can lead to excessive leaf growth at the expense of flavor; moderation is key.
Propagation
Parsley propagation is best achieved through sowing in Spring, with moderate difficulty. Look for emerging seedlings as a sign of success. Ensure adequate sunlight, well-drained soil, and consistent moisture for optimal results.
Transplanting
For ideal parsley transplanting, opt for a sunny day during the prime period of early to late summer. This ensures parsley thrives in its new location. Ensure proper spacing, good sunlight, and well-drained soil when transplanting. Choose a suitable spot and care for your parsley accordingly.
III. Uses and Benefits
- Ornamental uses
You can grow parsley in shady, well-drained herb gardens or pots within reach of the kitchen, as this plant is often cultivated for its edible properties. In ornamental gardens, its bright green leaves and summer blooms make a wonderful accent when planted in garden beds. It also draws in swallowtail butterflies, making it perfect for pollinator gardens.
- Culinary uses
Parsley is widely used in Middle Eastern, Mediterranean, Brazilian, and American cuisine. Curly leaf parsley is used often as a garnish. Green parsley is used frequently as a garnish on potato dishes (boiled or mashed potatoes), on rice dishes (risotto or pilaf), on fish, fried chicken, lamb, goose, and steaks, as well as in meat or vegetable stews (including shrimp creole, beef bourguignon, goulash, or chicken paprikash).
Parsley seeds are also used in cooking, imparting a stronger parsley flavor than leaves.
Parsley, when consumed, is accredited with neutralizing odors associated with garlic in cooking.
In central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green, chopped parsley sprinkled on top. In southern and central Europe, parsley is part of bouquet garni, a bundle of fresh herbs used as an ingredient in stocks, soups, and sauces. Freshly chopped green parsley is used as a topping for soups such as chicken soup, green salads, or salads such as salade Olivier, and on open sandwiches with cold cuts or pâtés.
Persillade is a mixture of chopped garlic and chopped parsley in French cuisine.
Parsley is the main ingredient in Italian salsa verde, which is a mixed condiment of parsley, capers, anchovies, garlic, and sometimes bread, soaked in vinegar. It is an Italian custom to serve it with bollito misto or fish. Gremolata, a mixture of parsley, garlic, and lemon zest, is a traditional accompaniment to the Italian veal stew, ossobuco alla milanese.
In England, parsley sauce is a roux-based sauce, commonly served over fish or gammon. It is also served with pie and mash in the East End of London, and in fact all over London and The Home Counties, where it is referred to as Liquor.
Root parsley is very common in Central, Eastern, and Southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles, and as an ingredient for broth.
In Brazil, freshly chopped parsley (salsa) and freshly chopped scallion (cebolinha) are the main ingredients in the herb seasoning called cheiro-verde (literally “green aroma”), which is used as key seasoning for major Brazilian dishes, including meat, chicken, fish, rice, beans, stews, soups, vegetables, salads, condiments, sauces, and stocks. Cheiro-verde is sold in food markets as a bundle of both types of fresh herbs. In some Brazilian regions, chopped parsley may be replaced by chopped coriander (also called cilantro, coentro in Portuguese) in the mixture.
Parsley is a key ingredient in several Middle Eastern salads such as Lebanese tabbouleh; it is also often mixed in with the chickpeas and/or fava beans while making falafel (that gives the inside of the falafel its green color). It is also a main component of the Iranian stew ghormeh sabzi.
Parsley is a component of a standard Seder plate arrangement, it is eaten to symbolize the flourishing of the Jews after first arriving in Egypt.